Tea is the name Kiwis give to the evening meal. Why, I have no idea, but that’s the way it is. And before anyone tries to tell me that we are mutilating the English language, may I remind you that the Americans call the main course of a meal the entrée, when it’s supposed to be the course before the main course, and they commit the greatest of all culinary crimes by topping an oversized meringue with whipped cream and berries and calling it a pavlova!
The wife and I don’t dine out often. Quality restaurants tend to be somewhat pricey in this country, and being on a limited budget, we get better “bang for bucks” by buying top quality ingredients and cooking at home. Besides, even better restaurants tend to leave us a little disappointed. The wife has an exceptional skill when it comes to flavour and aroma and she has a mastery that few professional chefs could better. A quiet intimate tea for two with a glass or two of NZ Riesling, Sauvignon Blanc, Pinot Gris or Chardonnay in the comfort of our own home is hard to beat, and there’s no need to drive home afterwards.
While perhaps presentation isn’t quite up to that of the professionals, flavour and aroma more than makes up for it. Here’s a selection of home cooked meals we’ve enjoyed over the past month [Duration – 2m 37s]